European Food Research and Technology最新文献

{"title":"Comparative analysis of lipophilic phytochemicals in seed oils of six aromatic plant species","authors":"Anna Grygier,&nbsp;Suryakant Chakradhari,&nbsp;Magdalena Rudzińska,&nbsp;Małgorzata Wroniak,&nbsp;Dalija Segliņa,&nbsp;Khageshwar Singh Patel,&nbsp;Arianne Soliven,&nbsp;Paweł Górnaś","doi":"10.1007/s00217-025-04816-9","DOIUrl":"10.1007/s00217-025-04816-9","url":null,"abstract":"<div><p>Searching for alternative oil crops rich in health-beneficial molecules is an important scientific and industrial topic. Therefore, in the present study, the seeds of six species– <i>Allium cepa</i>, <i>Coriandrum sativum</i>, <i>Cuminum cyminum</i>, <i>Foeniculum vulgare</i>, <i>Trachyspermum ammi</i>, and <i>Nigella sativa</i> as oil sources and their phytochemical profile were studied. Investigated seed species contained 20 to 42% of oil in <i>C. sativum</i> and <i>N. sativa</i>, respectively, thereby can be considered as oilseed crops (≥ 15%). Four species of the Apiaceae family (<i>C. sativum</i>, <i>C. cyminum</i>, <i>F. vulgare</i>, and <i>T. ammi</i>) were dominated by petroselinic acid (55–80%), while <i>A. cepa</i> and <i>N. sativa</i> in linoleic acid (61 and 62%, respectively). Apiaceae family species and <i>N. sativa</i> were predominantly rich in tocotrienols (T3s). The <i>C. cyminum</i> in α-T3, while <i>C. sativum</i>, <i>F. vulgare</i>, and <i>T. ammi</i> in γ-T3, and <i>N. sativa</i> in β-T3. The <i>A. cepa</i> in 99.5% contained tocopherols (Ts), mainly homologue α (80%). Only Apiaceae family seed oils were a source of squalene of comparable amounts (22.2–23.7 mg/100 g). The investigated oils had a diversified composition of phytosterols, characteristic of each species. The campesterol, Δ5-stigmasterol, β-sitosterol, Δ5-avenasterol, Δ5,24-stigmastadienol, gramisterol, cycloartenol, and Δ7-stigmasterol were the main recorded phytosterols. The differences between the lowest and the highest content (mg/100 g) of bioactive molecules were considerable– over six (27.7–172.5), eight (98.9–797.3), and sixty-five (0.2–13.1) times for total tocochromanols, phytosterols, and carotenoids, respectively. The investigated species are good sources of oil and valuable in lipophilic health-beneficial molecules.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2993 - 3005"},"PeriodicalIF":3.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Refining the craft of sour beers: a journey through fermentation, tartness and regional nuances","authors":"Amanda Felipe Reitenbach,&nbsp;Grace Ferreira Ghesti,&nbsp;Adriana Sturion Lorenzi,&nbsp;Hellen Dea Barros Maluly,&nbsp;Paula Christina Mattos dos Santos,&nbsp;Ananda Costa Barbosa,&nbsp;Haymon Humberto Petrycoski,&nbsp;Leticia Eiko Ichikawa Ezawa,&nbsp;Gordon Strong,&nbsp;Vívian Maria Burin","doi":"10.1007/s00217-025-04810-1","DOIUrl":"10.1007/s00217-025-04810-1","url":null,"abstract":"<div><p>This review delves into the rich history, production, and diversity of beer, highlighting its enduring global popularity. Tracing its origins back to ancient grain fermentation, we explore the key ingredients of beer—barley and other cereals, water and hops. With Brazil emerging as the third-largest beer producer worldwide, the article emphasizes the country's pivotal role in global beer production and consumption. The focus then shifts to the intriguing world of sour beers, particularly renowned styles like Lambic, Flanders Red, Berliner Weisse, and Gose. These beers are notable for their use of non-<i>Saccharomyces</i> yeasts, which add complexity and distinct aromas. Special attention is given to the Catharina Sour, a Brazilian style that skillfully balances acidity with tropical fruit flavors, gaining increasing international recognition. Furthermore, the article examines modern brewing techniques, such as kettle souring, highlighting their efficiency in production while acknowledging potential trade-offs in flavor depth. The relentless pursuit of innovation within the sour beer industry—whether through traditional methods or the creative incorporation of new ingredients—underscores the importance of this review. Ultimately, this article sheds light on the evolving craft of sour beer production and its cultural and economic significance in today’s brewing landscape, complemented by a bibliometric review.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2959 - 2978"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible insects as an alternative protein source in meat products: advantages, challenges, limitations, and gaps","authors":"Rodrigo Silveira de Albuquerque,&nbsp;Yago Alves de Aguiar Bernardo,&nbsp;Carlos Adam Conte-Junior","doi":"10.1007/s00217-025-04802-1","DOIUrl":"10.1007/s00217-025-04802-1","url":null,"abstract":"<div><p>Due to the growth of the global population, there is an increasing demand for novel sources of protein. The current meat production has caused several environmental impacts. The edible insects demonstrate a suitable alternative to substitute meat in food products. As advantages, it is possible to describe the enhanced nutritional value, reduced environmental impact, and ethical aspects. According to the studies, some texture, color, and sensorial parameters are challenging for the development of these novel formulations. Therefore, some strategies to surpass these modifications, such as ultrasound and enzyme applications, the addition of hydrocolloids, and the utilization of the extrusion process, are recommended. In addition, designing marketing strategies might be responsible for improving the consumer’s acceptance. It is also crucial to note some limiting factors for the propagation of insect-enriched meat products, such as the lack of a legal framework and contaminant control. Clear legislation is required to make these products more attractive to the food industry worldwide. Moreover, some functional and technological properties of meat products with insects should be addressed in the future, regarding cooking loss, water-holding capacity, and protein solubility. This review critically examines the advantages, challenges, limitations, opportunities, and gaps regarding the adoption of edible insects as partial substitutes for meat. Therefore, we highlight that edible insects are a suitable alternative protein source to substitute meat in food products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2927 - 2943"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Propolis as a functional plant-derived food: antioxidant and anti-cancer properties from Şırnak and Hakkari Regions","authors":"Mehmet Fidan,&nbsp;Behcet İnal,&nbsp;Onur Tokgün,&nbsp;Büşra Çelikkaya,&nbsp;İbrahim Teğin,&nbsp;Erdal Yabalak","doi":"10.1007/s00217-025-04806-x","DOIUrl":"10.1007/s00217-025-04806-x","url":null,"abstract":"<div><p>This study evaluates the chemical composition, antioxidant activities, and anti-cancer potential of propolis from 12 key beekeeping regions in Şırnak and Hakkari. Significant variations in phytochemical compounds, such as Chrysin, Caffeic Acid, Kaempferol, Rosmarinic acid, Quercetin-3-D-xyloside, and Quercetin, were identified. These compounds are known for their antioxidant and potential anti-cancer properties. Propolis extracts were obtained using Soxhlet extraction with n-hexane and ethanol, followed by GC–MS and LC–MS/MS analyses to identify volatile and phytochemical compounds. Antioxidant activity was assessed using DPPH and iron chelation assays. The anti-cancer potential of propolis was assessed against lung and breast cancer cell lines by evaluating cell proliferation and determining IC₅₀ values. The findings offer insights into the bioactive properties of the propolis from Şırnak for potential therapeutic applications. Preliminary cytotoxicity tests identified samples 3, 5, 6, 7, 9, and 10 as particularly effective. These samples were tested on lung (HUVEC, A549, H1975) and breast cancer cell lines (MDA-MB-231, MCF-7, MCF-10A) at various concentrations, with IC₅₀ values determined using the MTT assay. Propolis samples numbered 5, 7 and 9 showed significant activity in inhibiting cell proliferation and migration in breast cancer cell lines, while samples numbered 5, 7 and 10 were more effective in lung cancer cell lines. These findings underscore the potent antioxidant and anti-cancer properties of propolis, highlighting the significant influence of chemical composition and geographical origin. Further investigations, particularly in vivo and clinical studies, are essential to elucidate its therapeutic potential and underlying anti-cancer mechanisms.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2945 - 2958"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04806-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages","authors":"Malte Leible,&nbsp;Kurt Herrmann,&nbsp;Monika Gibis,&nbsp;Jochen Weiss","doi":"10.1007/s00217-025-04801-2","DOIUrl":"10.1007/s00217-025-04801-2","url":null,"abstract":"<div><p>This study explores the effects of varying smoking conditions on the properties of Frankfurter-type sausages. Using a modified smoldering smoke generator, air volume flow rate and smoking time were varied to assess their impact on color, texture, and sensory characteristics. The results showed significant changes in these characteristics and a wide spectrum in smoke color was produced across the 14 different settings. <i>L*</i> values ranged from 64.32 ± 0.61 to 46.33 ± 0.78, <i>a*</i> values ranged from 11.81 ± 0.29 to 24.18 ± 0.39, <i>b*</i> values ranged from 14.93 ± 0.77 to 41.20 ± 1.25 with an increase in smoking time and air volume flow generally leading to a darker smoking color. Sensory test regarding color showed that the perceived color behaved similarly to the measured color. In these descriptive tests the perceived color ranged from 0.42 ± 0.42 to 9.67 ± 0.43 on a scale from 0 to 10. Smoke odor did not show the strong differences seen in the other results. Here the perceived smoke odor ranged from 4.76 ± 2.00 to 8.64 ± 1.03 on a scale from 0 to 10. Since the study was based on a statistical experimental plan, a predictive model based on a surface plot could be established. These findings provide valuable insights in the qualitative changes in Frankfurter -Type sausages for optimizing smoking parameters in the food industry, potentially enabling precise control over desired sensory and physical properties in smoked meat products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"2915 - 2926"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04801-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri","authors":"Saeideh Aghajani,&nbsp;Sabihe Soleimanian-Zad","doi":"10.1007/s00217-025-04794-y","DOIUrl":"10.1007/s00217-025-04794-y","url":null,"abstract":"<div><p>Polysaccharides have various applications because of differences in their structure and prebiotic properties. Therefore, researchers aim to increase the number of polysaccharides from different sources<b>.</b> This study investigated the prebiotic potential of water-soluble polysaccharides extracted from aerial parts of the medicinal plant <i>Eryngium billardieri.</i> After extracting the polysaccharide using hot water (3 h, 90 °C), its structural, technological, and prebiotic characteristics were evaluated. The total carbohydrate content and polysaccharide yield were 73.87% and 4.43%, respectively. HPLC analysis revealed that glucose (238.72 mg/g) was the predominant monosaccharide. XRD spectra revealed that the polysaccharide has a complex semi-crystalline structure. In terms of technological properties, the <i>E. billardieri</i> polysaccharide (EbP) had high water and oil holding capacity (3.64 and 5.47 g of water and oil per g of polysaccharide, respectively), which was significantly higher than inulin as a standard prebiotic (p &lt; 0.05). The thermogravimetric analysis confirmed its relatively high thermal stability, with 5.6% weight loss at 214 °C. The digestive resistance of this polysaccharide was significantly higher than inulin. The EbP demonstrated significantly superior resistance to digestion, with degradation rates of 5.9% and 3%, respectively, under mimicked gastric (pH 1–4) and small intestinal (pH 5–8, with α-amylase) conditions (p &lt; 0.05). Also, EbP significantly stimulated the growth of <i>Lactobacillus acidophilus</i> compared to the MRS media without a carbon source (negative control) (p &lt; 0.05). Overall, EbP has special structural characteristics, strong prebiotic potential, and appropriate technological features. This makes it a promising candidate for use in the food and pharmaceutical industries.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2843 - 2858"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry","authors":"Binbin Tao,&nbsp;Jingjie Chen,&nbsp;Xiaohu Yang,&nbsp;Gongjian Fan","doi":"10.1007/s00217-025-04797-9","DOIUrl":"10.1007/s00217-025-04797-9","url":null,"abstract":"<div><p>Anthocyanins have received widespread attention in the food industry as they can be used as natural colorants and as functional ingredients to prevent a wide range of diseases, such as cardiovascular disease, diabetes, cancer, and so on. However, the low stability of anthocyanins has limited their application and development. The most widely used anthocyanin stabilization techniques in the food industry are encapsulation and co-coloration, which are based on the interaction of anthocyanins with biomolecules. This review innovatively chose to use anthocyanin-biomacromolecule interactions as an entry point to explore the mechanism of action of anthocyanin stability enhancement. It was found that polysaccharides, proteins, and lipids all showed the ability to improve the stability and enhance the function of anthocyanins. Nucleic acids, due to their structural complexity and instability, are currently the subject of less relevant research, mainly in the area of protection of cellular DNA damage by anthocyanins. The anthocyanin-biomacromolecule interactions mainly include hydrogen bonding, hydrophobic effect, metal coordination, π-π stacking, electrostatic interaction, and covalent bonding. Based on the current understanding, the challenges and prospects of anthocyanin applications in the food industry are targeted. The ideas presented may also provide new efforts to improve the stability and bioavailability of anthocyanins using anthocyanin-biomacromolecule interactions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2553 - 2571"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digestibility properties and supramolecular structure of starch prepared by high hydrostatic pressure and α-amylase treatment","authors":"Raphael Lucas Jacinto Almeida,&nbsp;Newton Carlos Santos,&nbsp;Shênia Santos Monteiro,&nbsp;Shirley Santos Monteiro,&nbsp;Juliana Cruz Albuquerque,&nbsp;Raphael da Silva Eduardo,&nbsp;Vitoria de Andrade Freire,&nbsp;André Miranda da Silva,&nbsp;Lyandra Maria de Oliveira,&nbsp;Artur Xavier Mesquita de Queiroga,&nbsp;Alison Bruno Borges de Sousa,&nbsp;Gilsandro Alves da Costa,&nbsp;Maria José de Figueiredo,&nbsp;Celene Ataíde Cordeiro Ribeiro,&nbsp;Rebeca de Almeida Silva","doi":"10.1007/s00217-025-04799-7","DOIUrl":"10.1007/s00217-025-04799-7","url":null,"abstract":"<div><p>Riceberry starch, a promising ingredient for functional foods, has limited digestibility and functionality in its native form. While high hydrostatic pressure (HHP) and enzymatic treatment are known to modify starch properties, their combined effects on Riceberry starch remain underexplored. This study investigated the synergistic impact of HHP (200–600 MPa) and α-amylase treatment on the in vitro digestibility, morphostructural, thermal, and rheological properties of riceberry starch, aiming to identify optimal processing conditions for tailored starch functionality. Starch was treated at 200 MPa (α200), 400 MPa (α400), and 600 MPa (α600) for 10 min, followed by α-amylase hydrolysis (30 U mg⁻¹) for 360 min. Compared to enzyme-only control (RBα), HHP above 200 MPa significantly reduced starch content and long-chain amylopectin branching. Digestibility varied with pressure: α200 showed higher rapidly digestible starch (RDS: 30.16%) and slowly digestible starch (SDS: 54.19%), whereas α600 yielded more resistant starch (RS: 38.22%). Microstructural analysis revealed larger clusters (112.69 µm) and lower specific surface area (0.25 m² g⁻¹) for α600, explaining its reduced digestibility. Although the crystalline structure (type A) was retained, relative crystallinity declined (α600: 24.88%). Higher HHP intensities (α600) increased thermal resistance to gelatinization and viscosity, demonstrating pressure-dependent rheological modifications. HHP at 200–400 MPa combined with α-amylase optimally balanced digestibility and functional properties, offering a targeted approach to tailor riceberry starch for food applications requiring specific thermal, rheological, or digestive profiles.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2747 - 2760"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus","authors":"Dan Li,&nbsp;Xue Wu,&nbsp;Yujia Li,&nbsp;Cuicui Duan,&nbsp;Fumin Ma,&nbsp;Xiaolei Li","doi":"10.1007/s00217-025-04804-z","DOIUrl":"10.1007/s00217-025-04804-z","url":null,"abstract":"<p>To develop a ginseng vinegar in a short production time, the liquid fermentation of 9 days was carried out with the bacteria <i>Acetobacter pasteurianus</i> and <i>Acetobacter ghanensis</i> and the carbon source ethanol. The ginseng vinegar fermented with <i>A. pasteurianus</i> (AAB-hn) exhibited higher total flavonoid and polyphenol contents than ginseng vinegar fermented by <i>A. ghanensis</i> (AAB-jc), which reached 265.51 mg/L and 26.21 mg/L, respectively. 8 organic acids including oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid and fumaric acid were quantified by HPLC. Acetic acid was found to be the predominant organic acid in both samples. 108 volatile organic compounds (VOCs) were identified by GC-MS and GC-IMS. 28 differentially metabolites(VIP&gt;1)including esters and acids were screened by OPLS-DA analysis. 10 key-VOCs were further confirmed by GC-O and odor activity values (OAVs ≥ 1). Nonanal, 2-methoxy-4-vinylphenol, and 2(3H)-furanone, dihydro-5-pentyl- were aroma factors unique to the two ginseng vinegars. Linalool and 1-octen-3-ol with floral and mushroom aromas were only detected in the AAB-hn, while α-terpineol and β-damascenone with anise and rose-like aromas were only discovered in the AAB-jc. E-nose and principal component analysis (PCA) can effectively differentiate different samples. AAB-jc had the highest overall score of 82.83 in the sensory evaluation. This study provided key insights into optimizing ginseng vinegar production by exploiting strain-specific metabolic capabilities for the development of functional vinegars with tailored health benefits and sensory profiles.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2793 - 2809"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantifying active and inactive ingredients in a food supplement product containing grape seed extract using ultra-performance liquid chromatography-based three-dimensional modeling","authors":"Erdal Dinç,&nbsp;Asiye Üçer","doi":"10.1007/s00217-025-04798-8","DOIUrl":"10.1007/s00217-025-04798-8","url":null,"abstract":"<div><p>Food supplements often lack strict regulations, which may result in certain complications concerning analysis procedures, labeling, and other related factors. Manufacturers may also modify product formulations with time to comply with evolving regulations, enhance product appeal, improve consumer preference, or optimize quality. These variations necessitate the development of new analytical methods to ensure accurate quality control of food supplements. To address this challenge, a novel ultra-performance liquid chromatography method combined with parallel factor analysis was developed for the simultaneous quantification of active ingredients, resveratrol, quercetin, and inactive ingredient potassium sorbate in a grape seed extract supplement, despite co-elution of analytes in short runtime. Spectrochromatographic data were collected as a function of retention time and wavelength, forming a three-way data structure. Parallel factor analysis modeling of the three-dimensional dataset yielded chromatographic, spectral, and concentration profiles. This innovative approach was validated by analyzing independent test samples. Herein, the recovery results and relative standard deviations were 98.2% (1.83%) for resveratrol, 101.6% (2.47%) for quercetin, and 99.6% (2.45%) for potassium sorbate. The proposed method accurately quantified active (resveratrol, quercetin) and inactive (potassium sorbate) ingredients in commercial supplements using the individual curves of the analytes in the concentration profile. These results demonstrate the three-dimensional approach’s high accuracy, short runtime, and cost-effectiveness, making it a practical alternative to traditional ultra-performance liquid chromatographic analysis. The assay results from the proposed three-dimensional data analysis methodology were statistically compared to those obtained from conventional ultra-performance liquid chromatography, and it was observed that the experimental results were comparable.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2823 - 2841"},"PeriodicalIF":3.2,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04798-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}